Homemade Ricotta Gnocchi

I have to say I feel quite accomplished for this one.

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So, I spent this whole weekend doing last-minute studying for the GRE (it is tomorrow, after all). And when I say I studied this whole weekend, I mean I looked at the books between cleaning my apartment, enjoying the beautiful weather, and making pasta from scratch.

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That’s right. Pasta. From scratch.

These ricotta gnocchi are bites of goodness. Dense and delicious, perfect for some pesto sauce. They were so good that I literally just ate this dish an hour ago and knew I had to give you all this recipe.

Ricotta Gnocchi (as seen on Hip Foodie Mom)
  • 1 lb. whole milk ricotta cheese
  • 2 large eggs
  • about 2 cups all-purpose flour, plus more for kneading
  • 1 teaspoon salt


  1. In a large bowl, combine all of the ingredients and mix well using a rubber spatula or your hands. Knead/mix the dough for about 2-3 minutes. Expect the dough to be somewhat sticky. The dough should come together after a few minutes.
  2. Transfer the dough onto a well-floured work surface then using your hands, bring it together and shape into a mound. Wrap your dough in plastic wrap and refrigerate for 30 minutes to one hour.
  3. After the dough has chilled, unwrap (sprinkle on a little flour to help you work with the dough if needed) and cut the dough into 3-4 pieces and then roll each piece into 12-inch long ropes or as long as you can get it (about ¾-inch thick). While rolling, if needed, add a little extra flour to your hands or the work surface (My dough was pretty sticky so it took a lot of extra flour).
  4. Using a knife, cut the ropes into little squares (about 1 inch wide).
  5. When finished, lightly coat each little morsel of gnocchi with a dusting of flour. At this point, you can either cook the gnocchi or freeze it. If freezing, place the baking sheet with gnocchi into freezer and freeze for about 2 hours until the gnocchi are hardened. (If your freezer is tiny like mine is, use a plate or smaller flat surface to balance the gnocchi on). After 2 hours, transfer the frozen gnocchi to a plastic container or resealable bag. When you are ready to cook the gnocchi, simply remove from the freezer and follow step 6.
  6. Bring a large pot of salted water to a boil. Add the ricotta gnocchi and cook for about 2 to 3 minutes or until the gnocchi begin to float. Using a slotted spoon, remove the gnocchi and set aside.

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